Categories: Sandwiches
Ingredients
- Thousand Island Dressing:
- 1/2 cup mayo
- 1/2 cup chili sauce
- 2 tbsp. ketchup
- 2 tbsp. relish
- 1 garlic clove, minced
- Kosher salt and black pepper, to taste
- Chipotle Mayo:
- 1 cup mayo
- 1 canned chipotle pepper in adobo sauce, diced
- Kosher salt and black pepper, to taste
- Sandwich rolls:
- 12 wraps or flatbreads in assorted flavors
- 12 slices dill Havarti cheese
- 1 1/2 lbs. deli-sliced corned beef
- 1 1/2 cups sauerkraut, drained
- 12 slices muenster cheese
- 1 lb. deli-sliced turkey
- 1 head romaine lettuce, shredded
- 1 lb. deli-sliced smoked ham
Directions
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For the Thousand Island dressing: Mix the mayo, chili sauce, ketchup, relish and garlic in a medium bowl. Season with salt and pepper.
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For the chipotle mayo: Mix the mayo and chipotle in a medium bowl. Season with salt and pepper.
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For the Reuben rolls: Spread Thousand Island dressing on 6 wraps. Top each with 2 slices of dill Havarti, a layer of corned beef and 1/4 cup sauerkraut. Roll up each into a log. Wrap in plastic and refrigerate up to 6 hours. Refrigerate the remaining dressing.
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For the turkey-ham rolls: Spread chipotle mayo on the remaining 6 wraps. Top each with 2 slices of muenster cheese and then layers of turkey, lettuce and ham. Roll up each into a log. Wrap in plastic and refrigerate up to 6 hours. Refrigerate the remaining chipotle mayo.
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Before serving, preheat the oven to 400. Unwrap the Reuben rolls and place on a baking sheet. Bake until the cheese is melted, about 10 minutes. Slice into thick rounds. Serve with remaining Thousand Island dressing and chipotle mayo.